| Please note that this is not the final copy as we might make few changes. | |
| The menu is available from 6.00 pm with price of £110.00 per person. For Valentine’s Dinner we ask for all reservations to be confirmed with a credit card.We will be asking for a 50% deposit for all bookings which will be deducted from your final bill. | |
| Please note that on Valentine`s lunch we offer only A la Carte. | |
| Starters | |
| Slow cooked rosé veal, Jersey oyster cream, Tokyo turnips. | |
| Scottish Crab cocktail, persimmon fruit, brown meat crackers. | |
| Hand dived Scottish scallops, roast & dumpling, fermented ramsons. | |
| Ricotta ‘gnudi’, raw and cooked pear, winter salad leaves. | |
| Hand rolled fresh macaroni, chicken sot-l'y-laisse, lemon thyme, Italian winter black truffles (supplement £12). | |
| Mains | |
| Denham Estate venison, chestnut purée, pickled cranberries. | |
| Grilled seabass, salsify, wild mushrooms, Italian black winter truffles (supplement £12). | |
| Roast saddle of rabbit, slow cooked shoulder cottage pie, winter greens (As seen on Masterchef). | |
| Grilled Creekstone Angus beef, celeriac, crisp buttery Anna potatoes. | |
| Ravioli of English curly kale, wild and cultivated mushrooms, truffle and parmesan vinaigrette. | |
| Desserts | |
| British and French artisanal seasonal cheese (supplement £10). | |
| Cold chocolate fondant, Jersey milk meringue, milk sorbet. | |
| Wild honey ice cream, honeycomb. | |
| Mango sorbet, spiced pineapple salad, coconut, coriander. | |
| Clafoutis of pears, lemon thyme ice cream (for 2 persons). | |